Dissolve sugar, salt and dark malt in warm water in another small bowl, whisk well.

Put other (A) ingredients in a bowl together with (1) and (2) above, and knead to a dough. Add (B) butter and continue kneading it to a soft, smooth and elastic dough. Put dough in a lightly oiled bowl. Cover with plastic wrap. Ferment for around 45 minutes below/around 30°C. Divide the fermented dough into 8 portions, press the dough lightly with your hand to squeeze the air out. Fold it lightly into the centre and shape it into a ball-like, put them on a baking parchment and cover it with a damp cloth, let rest for 15 minutes.

Press the dough lightly with your hand to squeeze the air out. Fold it into the centre and shape it into a ball-like shape. Put on baking tray with baking parchment, cover it with plastic wrap, for final fermentation for about 40-45 minutes in room temperature below/around 30°C until double its size.

Sprinkle a little bread flour on top of each dough. Bake in preheated oven and adjust it to 190°C, bake for about 12~15 minutes or until light brown. Remove from oven and cool on rack.

*Note | 心得 :

可隨手撕開黑糖軟包大口的咬, 又可以選擇切開軟包加忌廉芝士，略煎過的蕃茄片和洋蔥圈。感受一下是如何的美味!

Simply tear off a piece and bite, alternatively cut the bun into half and put a spread of cream cheese, half pan-fried onion ring and tomato slice! Just experience it!